APPETIZERS
HEIRLOOM TOMATO CAPRESE (GF)
15.
Fresh Burrata / Basil Sorbet / Balsamic Glaze
SAVORY FIG CHEESECAKE (GF)
15.
Served Warm / Caramelized Onions / Whipped Goat Cheese / Crostinis
SAVORY BASIL & SMOKED GOUDA CHEESECAKE
15.
Served Warm / Fire Roasted Tomato Compote / Crostinis
CRAB CAKE TOWER (GF)
23.
Watermelon Roasted Corn & Cucumber Salsa / Avocado Aioli
BEEF & SHRIMP DIABLO (GF)
21.
Tenderloin / Wild Red Royal Shrimp / Signature Sauce
SEARED SCALLOP (GF)
19.
2 U10 Scallops / Beef Chorizo Crumble / Sweet & Spicy Peach Mango Sauce
RICARDO PLATTER
21.
Chef Selection Cheese & Cured Meats / Confit Garlic / Olives / Cornichons / Crostini
SOUP & SALAD
Dressings:
Berry Vinaigrette / Fired Roasted Tomato Vinaigrette / Ranch
Add:
Airline Chicken Breast 12. / 3 Jumbo Shrimp 10. / 4 oz. Steak Tips 12.
LOBSTER BISQUE (GF)
10. CUP/ 14. BOWL
Scratch Made Daily
HOUSE SALAD (GF/V)
9.
Field Greens / Vegetables / Parmigiano/ Choice of Dressing
CAESAR SALAD
11.
House-Made Caesar Dressing / Romaine / Parmigiano / Croutons
HEIRLOOM TOMATO WEDGE SALAD (GF)
13.
Iceberg Lettuce / Gorgonzola Crumble / Bacon Bits / Crispy Onions Buttermilk Bleu Cheese Dressing
SOUP DU JOUR
8. CUP / 14. BOWL
Ask your server
PASTA
Gluten Free Pasta Upon Request 4.
Add:
Airline Chicken Breast 12. / 3 Jumbo Shrimp 10. / 4 oz. Steak Tips 12.
CONFIT LEMON AND SHERRY WINE BRAISED DUROC PORK CHEEKS
34.
Campanelle Pasta / Seasonal Vegetables / Basil
SEAFOOD CIOPPINO PARPADELLE
39.
Jumbo Royal Shrimp / u10 Scallops / Market Fish / Greek Olives
BRAISED BEEF RAVIOLI
33.
Pancetta / Cremini Mushrooms / Seasonal Vegetables / Chianti Wine Sauce
ENTREES
PETIT FARCIS V.
31.
Provence Style Stuffed Vegetables / Garlic & Herb Multicolor Rice / Romesco Sauce / Green Harissa Sauce
APRICOT SPICED STUFFED TURKEY BALLOTINE
37.
Moir Country Farm Turkey Breast / Couscous / Seasonal Vegetables / Green Harissa Sauce
PAN SEARED HALIBUT (GF)
43.
Watermelon Roasted Corn & Cucumber Salsa / Garlic & Herb Multicolor Rice Stuffed Zucchini Squash / Romesco Sauce
DRY AGED BEEF
Dry Aging is the age-old rustic tradition of curing beef. It involves storing the meat in a temperature controlled environment. As the dry aging process dehydrates the beef, the flavor is concentrated. As a result you will eat a delicious, flavorful and tender cut, 2nd to none.30 DAY NEW YORK PRIME 14oz
64.
Romesco Sauce
50 DAY 103 LONG-BONE “TOMAHAWK” RIB EYE 30oz (GF)
134.
Roasted Wild Mushrooms and Confit Shallots Rhubarb Demi-Glace / Loaded Baker
45 DAY ANGUS RIB EYE 14oz (GF )
67.
Roasted Wild Mushrooms and Confit Shallots / Pomegranate Demi-Glace
30 DAY FILET MIGNON 8oz (GF)
65.
Gorgonzola Sauce
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness